Fabada Asturiana

Fabada Asturiana 

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Recipe
One of my top favourite Asturian dish. Hearty and delicious. Brings back memories of our sojourn in Santiago de Compostela and the trip along northern Spain on Spain’s luxury train- El Transcantábrico Gran Lujo
Fabada Asturiana
Prep Time 30 mnins
Cook Time 2 hours
Servings
Ingredients
Prep Time 30 mnins
Cook Time 2 hours
Servings
Ingredients
Fabada Asturiana
Instructions
  1. Put the beans into a saucepan with the onions, garlic, oil, pig’s ear, tail, trotter, paprika and cover with water.
  2. Mix well and bring to the boil, then cook over a low heat for about 30 minutes.
  3. Add the ham hock and chorizos (exclude the bacon and morcilla). Cook for about another 30 minutes, then add the bacon and the morcilla. (The black pudding (morcilla) is soft and may break up if it’s added too soon so best to add till later as indicated here).
  4. Simmer for another 60 minutes or until beans are cooked.
  5. Remove the ham hock, chorizos and morcilla and cut into bite-sized pieces.
  6. At the last minute add a little crushed saffron dissolved in some of the liquid from the fabada. Stir into the stew and check the seasoning.
Recipe Notes

*Thicken or reduce the stew, then return the pieces of meat into the pan with the rest of the Fabada stew. If you are using the ears or trotters, pick them out, they are not normally served with the dish.

*Hint: to thicken the stew, ladle a cup of the beans and puree in a blender. Pour this back into the stew mix.

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shoulder of lamb

Slow cooked shoulder of lamb

Until a visit to Barcelona, Spain where a family friend treated us to a tender and succulent slow roast shoulder of lamb, we have often favoured the popular roast leg of lamb to the shoulders. Ever since this most delicious food experience , we now opt for the shoulders to the leg of lamb for our family roast meals. Following my friend’s recipe ,I have tweaked the ingredients to suit our taste.

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Recipe
Prep Time 30 mins
Cook Time 4hrs 40mins
Servings
Ingredients
Prep Time 30 mins
Cook Time 4hrs 40mins
Servings
Ingredients
Instructions
  1. Heat oven to 140 C
  2. In a large baking pan, spread the garlic, orange, oregano, thyme and one sprig rosemary and place the shoulder of lamb on top of these ingredients.
  3. Pour the wine and stock over the lamb.
  4. Season with salt and pepper to taste.
  5. Place the rest of the rosemary sprigs on top of the lamb.
  6. Cover with foil and roast for 4 hours.
  7. Remove the pan from the oven and pour the liquid into a saucepan.
  8. For the healthy option, remove the excess fat from the lamb.
  9. Reduce the liquid to a thick jus.
  10. Turn oven up to 180 C and roast for another 30 minutes to an hour or until golden brown.
  11. When brown, rest the roast for 10 minutes and place in a large serving platter.
Recipe Notes

Serve with roast vegetables, potato salad or salad.

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